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Tangy Lemon Brownies



For the brownies:

2/3 cup softened salted butter (160 g or 5 oz)

1 cup of sugar (225 g or 7 oz)

2 giant eggs

4 tablespoons of recent lemon juice

zest from 2 lemons

1/4 teaspoon of salt

1 1/4 cups of plain flour (190 g or 6 1/4 oz)

For the Icing:

1 cup of icing/powdered sugar (150 g or 4 3/4 oz)

2 tablespoons of recent lemon juice


To make brownies:

Line a 20 cm (8 inch) or 22cm (9 inch) sq. cake tin with baking paper and preheat oven to 180 °C (350 °F).

Place the butter and sugar into a big mixing bowl and stir until mixed.

Combine within the eggs one after the other till simply mixed – don’t overmix.

Add lemon juice, lemon zest, salt, and flour and stir to mix.

Switch the batter to the ready tin and clean the highest.

Bake for 20 -25 minutes or till frivolously golden and a cake tester/toothpick inserted into the center comes out clear.

Enable to chill utterly earlier than icing.

To make icing:

Mix the icing sugar and lemon juice in a small bowl till clean and spreadable. If too thick add extra lemon juice 1 -2 drops at a time, if too runny add extra icing sugar 1 tablespoon at a time.

Unfold over uncut brownies and high with lemon zest.

Enable the icing to set for a couple of minutes after which slice and serve.


Serving Dimension: 59g | Energy: 217 | Sugar: 23g | Sodium: 110mg | Fats: 8.8g | Saturated Fats: 5.4g | Trans Fats: 0.3g | Carbohydrates: 33g | Fiber: 1g | Protein: 2g | Ldl cholesterol: 45mg